José Andrés on His Trick for Cooking Flavorful Steak—And 21 More Recipes (2024)

FAQs

What is the tastiest way to cook steak? ›

The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.

The recipe calls for straight salt and cracked black pepper. Add garlic to that, and we're going with our trusty SPG rub. Give both sides a light coat.

It is easy to make a mouth-watering, perfectly seared, and tender restaurant-quality steak in the oven. To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven.

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Steak juices are a delectable combination of melted fat, water, gelatin, and love. In order to keep your steak chock-full of moisture, start the cooking process by salting your meat an hour before it hits the grill. As the sodium chloride enters the meat, it breaks down into charged ions and attracts water molecules.

Vermont Creamery Cultured Butter with Sea Salt

Every professional chef I've ever worked with is a snob about butter. And rightfully so! Butter can really make or break a simple dish. Because of this, I'm supplying Gordon with our favorite butter: Vermont Creamery Cultured Butter with Sea Salt.

What spices go well with steak? There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

With a thin cut, any slow cooking method will overcook the meat and leave it with a chewy, rubbery texture. Hot and fast methods help make sure that the pieces of meat sear well on the outer side without completely drying them out from the center.

Why do chefs put steaks in the oven? ›

The oven is a much gentler form of heat, cooking the meat evenly on all sides and allowing you to control the temperature more easily. Since cooking happens more slowly in the oven, there's also less risk of overcooking and burning your dinner!

Similar to Puck's method, he uses both the oven and the stove, but instead of starting with the stove and finishing in the oven, he does it the other way around. Fieri sets the oven to a low temperature and slow roasts it until it's at his desired doneness. He then transfers it to a hot cast iron skillet and sears it.

One of the best ways to cook a steak is by pan searing it. Pan searing is a cooking method that involves heating a pan to a high temperature, adding a bit of oil or butter, and cooking the steak on both sides until it's golden brown and cooked to the desired temperature.

The Chef's Way of Cooking A Steak

Just let it go. Once your steak is on your pan, let it sear and simmer down. It is very tempting to constantly check it and/or flip it – but don't. This is how a nice dark char is formed, and this is the correct pathway to your chef's steak.

Cooking steak to medium-rare allows the steak's natural flavor to shine, so those extra-marbled, extra-flavorful cuts like ribeye and strip are particularly delicious at that medium rare, 130 degrees F to 135 degrees F internal temperature.

Strictly speaking the answer is just to let the steak reach room temperature first then sear it, that brown crust adds immense flavor. Cooking it on a grill so that the fat flames up and coats the steak with its delicious aroma is the only other step.

Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.

There is a reason that medium-rare is the most popular way to cook a steak. A medium-rare steak is juicy, tender, and packed with flavor. When you cut a medium-rare steak, you'll see that the meat is pinkish on the outside and a deeper red inside, but not so red that it looks like raw beef.